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This is just what the name implied--incredibly easy. Unlike many chocolate cake recipes that call for unsweetened chocolate and cake flour, this one uses common pantry items like cocoa and regular flour. I used a whole egg instead of just the yolk and sprayed the pan with nonstick spray instead of buttering and dusting it with cocoa. I frosted it the easy way too--with canned whipped chocolate frosting (Betty Crocker, iirc)--it turned out just as good as any chocolate bakery cake I've ever had and much better than boxed mixes.


1/2 cup cocoa
milk (see note below)
4 tablespoons Crisco or butter
1 cup sugar
1 egg yolk
1 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda

Preheat oven to 350°F.

In a 1 cup measure, put cocoa powder; add a small amount of hot water and stir until cocoa dissolves. Fill remainder of measuring cup with milk to bring the measurement up to 1 cup total.

Combine flour, salt and baking soda, mixing well. Set aside.

Beat shortening or butter and sugar, add egg yolk, beating for one minute. Stir in vanilla and remaining ingredients.

Mix for one minute. Turn batter into a buttered brownie pan which has been lightly dusted with cocoa (shake out any excess cocoa).

Bake for about 40 minutes or until cake tests done.,176,133188-251199,00.html
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